Vincent Prices Turkey Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
1 cup: Lt. cream, scalded
1 1/2 tbsp: Flour,
1 cup: Chicken stock,
3: Egg yolks, whipped
3 cup: Cooked turkey,
1 cup: Sliced fresh mushrooms,
3 tbsp: Sherry,
1 tbsp: Onion juice,
2 tbsp: Butter,
Salt to taste,
Pepper to taste,
Nutmeg to taste,
Grated cheese to taste,
Directions:
Melt 3 tbsp. butter in a large saucepan. Stir in flour when bubbling. Add
chicken stock and sherry and cook for 3 minutes. Season and bring to a
boil. Add scalded cream, mushrooms, egg yolks, onion juice and turkey
{stirring in each ingredient as added). Divide into 6 heated miniature
casserole dishes if you have them or otherwise it will have to be put in a
1 1/2 quart casserole dish. Sprinkle with bread crumbs, grated cheese and
dot with butter. Brown at 350 degrees for 15 to 20 minutes.
Submitted by: Lindy Williams date: 29 November 1996
Lindy said: This recipe is from Vincent Price who was a great cook and
owned a outstanding restaurant for awhile in addition to his acting career.
He published two leather bound cookbooks that we received as a gift and the
following is from one of the volumes. I cant think of a better way to
utilize leftover turkey...
Thanks Lindy for this wonderful submission to The Kountry Kitchen. I only
have one of the volumes from this wonderful actor and gourmet cook. Now
that I know there were two... Ill be looking! Kountry Cook
Posted to recipelu-digest Volume 01 Number 405 by molony
on Dec 27, 1997
Source from luhu.jp
chicken stock and sherry and cook for 3 minutes. Season and bring to a
boil. Add scalded cream, mushrooms, egg yolks, onion juice and turkey
{stirring in each ingredient as added). Divide into 6 heated miniature
casserole dishes if you have them or otherwise it will have to be put in a
1 1/2 quart casserole dish. Sprinkle with bread crumbs, grated cheese and
dot with butter. Brown at 350 degrees for 15 to 20 minutes.
Submitted by: Lindy Williams date: 29 November 1996
Lindy said: This recipe is from Vincent Price who was a great cook and
owned a outstanding restaurant for awhile in addition to his acting career.
He published two leather bound cookbooks that we received as a gift and the
following is from one of the volumes. I cant think of a better way to
utilize leftover turkey...
Thanks Lindy for this wonderful submission to The Kountry Kitchen. I only
have one of the volumes from this wonderful actor and gourmet cook. Now
that I know there were two... Ill be looking! Kountry Cook
Posted to recipelu-digest Volume 01 Number 405 by molony
on Dec 27, 1997
Source from luhu.jp